Seafood Doenjang Jjigae
User Reviews
4.9
21 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Servings
2
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Course
Main Course
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Cuisine
Korean
Seafood Doenjang Jjigae
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Doenjang jjigae (Korean soybean paste stew) made with seafood
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Ingredients
- 1 cup assortment of seafood I used a few small clams, 1/2 squid, and 5 medium shrimp
- 8 to 10 ounces tofu
- 1/2 medium zucchini
- 3 to 4 mushroom caps
- 1/4 medium onion
- 3 ounces Korean radish mu
- 1 Chili pepper green or red
- 1 to 2 scallions
- 3 cups of anchovy broth or water see note
- 2 tablespoons doenjang (Korean soybean paste)
- 1 teaspoon gochugaru (Korean chili pepper flakes)
- 1 teaspoon minced garlic
- 1 teaspoon vinegar
Instructions
- Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Clean the squid, and cut into bite size pieces. Clean the shrimp.
- Cut the tofu into 1/2-inch thick bite size slices. Cut the zucchini, onion, mushrooms, and radish into bite size pieces. Roughly chop the scallion, and thinly slice the chili pepper.
- Add the anchovy broth (or rice water or plain water), soybean paste and gochugaru to a small pot. Stir well to dissolve the soy bean paste. Add the radish and onion. Bring it to a boil over medium high heat, and cook for 3 to 4 minutes.
- Add the tofu, zucchini, mushroom, chili pepper and garlic. Boil for an additional 2 minutes.
- Add the seafood, starting with the clams. Cook for another 2 to 3 minutes or until the clams are open. Stir in the vinegar, and throw in the scallion. Cook for another minute or two.
Notes
- Use the water used to rinse rice, ssal ddeum mul or anchovy broth for jjigae/stew. For anchovy broth, boil about 10 medium dry anchovies and one 3-inch square dried kelp in 4 cups of water for 10 minutes.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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